Across Africa, religion heavily dictates food habits; for example, Islam requires adherence to Halal practices, while Christian denominations, like the Ethiopian Orthodox Church, observe extensive fasting periods that result in numerous vegan dishes. Languages like Swahili or Hausa provide the specific, culturally rich names for staple foods and regional specialties, such as Ugali or Jollof. These names are crucial for recipe identity and transmission. 

African food traditions spread globally primarily through trade routes and more significantly through migration, particularly the movement of people from various regions to Europe and North America. As African immigrants established communities, they opened restaurants, introducing staple dishes like West African Jollof Rice or Ethiopian Injera to new audiences.

The connection between African cuisine and American culture is deepest in the South, where foods and techniques brought by enslaved West and Central Africans became the foundation for Soul Food and Creole/Cajun traditions. Staples like okra, black-eyed peas, and rice cultivation methods were introduced by African individuals and became critical American crops. However, the dishes often changed drastically out of necessity during slavery. For example, traditional nutritious African stews and greens, which were typically seasoned with healthy oils or smoked meats, were often adapted using inexpensive, high-fat scraps of pork for flavoring and survival. This modification increased the fat and salt content, shifting the meaning of the cuisine from daily sustenance to a symbol of resilience and cultural identity that continues to evolve today with a growing movement towards reclaiming traditional, healthier African preparation methods.

The convergence of African foods in America explains how ingredients and cooking techniques brought by enslaved Africans became foundational leaders of much of nations cuisine. The divergence is the development of these foods into distinct regional American dishes, such as soul foods. Injera with wot integrated into American culture primarily through increased Ethiopian immigration, which led to the opening of restaurants and bakeries, and the cultivation of teff, the grain used to make injera. Early media coverage and the food's unique communal dining experience also helped introduce it to a wider audience. Couscous and tagine integrated into American culture primarily through the 1973 cookbook Couscous and Other Good Food from Morocco by Paula Wolfert, which introduced North African flavors to a wider audience. Over time, couscous became a staple due to its versatility and the availability of quick-cooking instant varieties, while tagine gained popularity in restaurants and homes as a flavorful, slow-cooked stew.